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Name: Turkish Orange Cake with Fresh Tayberries or Loganberries
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 oz Pine kernals; 4 oz Almonds, ground; 1 lb Tayberries or loganberries; 1/2 c Caster sugar; Icing sugar; 1 lg Orange; 1 ts Baking Powder; 3 dr Almond extract; Karen Mintzias; 3 lg Eggs; 2 Oranges

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INGREDIENTS

2 oz Pine kernals
4 oz Almonds, ground
1 lb Tayberries or loganberries
1/2 c Caster sugar
Icing sugar
1 lg Orange
1 ts Baking Powder
3 dr Almond extract
Karen Mintzias
3 lg Eggs
2 Oranges
TO SERVE

Servings

INSTRUCTIONS

Put one whole orange in a small saucepan, cover with water and simmer for 2 hours. Pour away the water and leave to cool. Preheat the oven to 180 C/350 F/Gas 4. Grease a 23 cm/9in shallow cake tin and line with greaseproof (waxed) paper. Chop the cooked orange roughly, discard the pips and liquidize, including the skin. Mix together the ground almonds, sugar, baking powder and almond extract in a bowl. Beat the eggs with a fork, beat in the liquidized orange, then pour into the bowl containing the other ingredients and mix well. Pour this mixture into the prepared tin and sprinkle the top with pine kernals. Bake in the middle of the oven for 35 minutes, or until a skewer comes out clean. Leave to cool slightly, then turn out on to a wire rack. Just before serving, peel off the paper and sprinkle the top of the cake with a little icing sugar. Serve in wedges with slices of orange and fresh tayberries or loganberries. Source: A Basket of Berries, by Val Archer Typed for you by Karen Mintzias Posted to MC-Recipe Digest V1 #524 by Adams on Mar 19, 1997

NOTES

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Turkish Orange Cake with Fresh Tayberries or Loganberries

2 oz Pine kernals
4 oz Almonds, ground
1 lb Tayberries or loganberries
1/2 c Caster sugar
 Icing sugar
1 lg Orange
1 ts Baking Powder
3 dr Almond extract
 Karen Mintzias
3 lg Eggs
2 Oranges
 TO SERVE

Put one whole orange in a small saucepan, cover with water and simmer for 2  hours.  Pour away the water and leave to cool.    Preheat the oven to 180 C/350 F/Gas 4.    Grease a 23 cm/9in shallow cake tin and line with greaseproof (waxed)  paper.    Chop the cooked orange roughly, discard the pips and liquidize, including  the skin.    Mix together the ground almonds, sugar, baking powder and almond extract in  a bowl.  Beat the eggs with a fork, beat in the liquidized orange, then  pour into the bowl containing the other ingredients and mix well. Pour this  mixture into the prepared tin and sprinkle the top with pine kernals. Bake  in the middle of the oven for 35 minutes, or until a skewer comes out  clean.  Leave to cool slightly, then turn out on to a wire rack.    Just before serving, peel off the paper and sprinkle the top of the cake  with a little icing sugar.  Serve in wedges with slices of orange and fresh  tayberries or loganberries.    Source: A Basket of Berries, by Val Archer Typed for you by Karen Mintzias    Posted to MC-Recipe Digest V1 #524 by Adams <adamsfmle@sprintmail.com> on  Mar 19, 1997

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Nutrition

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Serving Size: 1 Serving (475g)
Recipe Makes: 4 Servings

Calories: 686
Calories from Fat: 382 (56%)

Amt Per Serving		% DV

	Total Fat 42.5g	57 %
	Saturated Fat 7.6g	38 %
	Monounsaturated Fat 18.6g
	Polyunsanturated Fat 10.8g
Cholesterol 793.1mg		244 %
Sodium 356.6mg		12 %
Potassium 717.3mg		19 %
Total Carbohydrate 50.4g		15 %
	Dietary Fiber 6.4g	26 %
	Sugars, other 43.9g
Protein 32.4g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 686

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